This Creamy Vegan Spinach Artichoke Dip actually contains no cream at all and tastes cheesy without the dairy.
This is a great healthy appetizer recipe that everyone can enjoy around the table. Creamy Vegan Spinach and Artichoke Dip is made with the obvious, spinach, artichokes, and pureed cashews, nutritional yeast, and delicious spices like garlic, cayenne, and onion.
If you’ve been looking for another dip to make on the weekend to last you all week, then add this one to the list! On that list, you might already have our NS favorites, Cashew Kimchi Dip, the Sweet Onion Dip, or the popular Classic Cashew Cheese. These are all crowd-pleasers meaning you can make them once to last you all week, feed a crowd, and know that everyone who likes creamy vegan spinach artichoke dip will love this recipe too.
There’s a slight healthyish component to this recipe, the obvious being there’s no cheese here — cheese can be part of a healthy diet if tolerated well, it’s a source of fat — but why not add nutrients without sacrificing the texture or flavor?
That’s where the two secret ingredients come in to make the texture of this dip a huge win! Cashews and steamed cauliflower are pureed in a blender (easy peasy) with spices and nutritional yeast to create an insanely creamy and cheesy flavor. Truly, this sauce can be used on your favorite pasta or drizzled over roasted vegetables.
Cauliflower and cashews make this creamy spinach and artichoke dip so creamy, easy to make, easy to store and reheat, and a great way to sneak in a little more vegetables into the diets of your friends and family.
Can’t use cashews?
I get a lot of questions from our community about cashew allergies. Since cashews have one of the best flavors and textures for making up non-dairy dishes, that’s the preferred nut to use for this recipe. If you have an allergy, you can use hemp seeds instead and add about 1/2 cup in addition — the flavor will taste slightly more earthy and nutty, but the texture is still perfect!